Step 2

In a large bowl combine corn, cornmeal, yogurt, 2 tablespoons of the oil, 1 egg yolk, and scallion.  Mix just until combined.

Step 5

In a separate bowl beat egg whites until they form soft peaks.  Fold egg whites into corn mixture. Discard remaining yolks.

Step 8

Place a large nonstick skillet over medium heat. Add 1 teaspoon of the oil. When hot, spoon four heaping tablespoons of batter into the skillet to make four fritters.  Cook  until golden brown on the bottom, 2 to 3 minutes; flip gently and allow to cook through, about 2 more minutes. Remove from heat.

Step 11

Repeat with remaining batter.

Step 14

Serve with sour cream or plain Greek yogurt for dipping.